Grilled BBQ Chicken Kabobs are the kind of summer dinner that looks impressive but takes less than 30 minutes from start to finish. Juicy chicken, caramelized pineapple, and crisp bell pepper are threaded onto skewers. Coated in a sweet-smoky glaze that comes together in one bowl.
Kabobs just feel like summer because they hit that perfect balance of easy, fresh, and fun. My families favorites are my Grilled Shrimp Kabobs and my Chipotle Oven Chicken Kabobs.
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Why this Grilled BBQ Chicken Kabobs Recipe is a Keeper
This recipe checks every box for a weeknight dinner or a weekend cookout. They cooks in under 30 minutes.
ONLY USE 2-4 OF THE MOST APPLICABLE FEATURES.
- Speed: Ready in just 29 minutes with zero marinade time required.
- Easy cleanup: One small bowl for the glaze and a set of skewers — that’s it.
- Crowd-pleasing flavor: The homemade BBQ pineapple glaze gives these chicken pineapple kabobs a sweet-smoky punch that everyone loves.
- Best of both worlds: This recipe works as a classic BBQ dinner and a Hawaiian-style meal without changing a single ingredient.
- Serve with my: Lemon Orzo Salad, Easy Potato Salad or my Amish Broccoli Salad.
Can You Use Fresh Pineapple in Chicken Kabobs?
You can, but canned pineapple is actually the smarter choice here. Fresh pineapple contains bromelain, a natural enzyme that breaks down protein. This sounds helpful until your chicken turns mushy before it even hits the grill.
Canned pineapple has been heat-processed, which deactivates that enzyme completely. That means you get all the sweet, tropical flavor without any texture problems. As a bonus, the canned juice does double duty as the base for your sweet-smoky BBQ glaze.
Pro Tip for Grilled BBQ Chicken Kabobs
Before you pour off the liquid from your canned pineapple, measure out 2 tablespoons and set it aside. It takes five seconds, and it’s the secret to the glaze that makes these kabobs taste like something from a Hawaiian chicken kabobs restaurant menu.
That small amount of juice whisked into your barbecue sauce creates a caramelized, sticky coating that you simply cannot get from plain BBQ sauce alone.
Ingredient Notes for Chicken Skewers
You only need a handful of simple ingredients to make these chicken and pineapple kabobs. Here’s what to know before you shop.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Chicken Breasts: Boneless, skinless chicken breasts cut into 1-inch pieces cook evenly and stay juicy at medium-high heat. Thighs work too if you prefer darker meat.
- Canned Pineapple Chunks: Drain the can but save 2 tablespoons of that juice — it’s the secret ingredient in your glaze. Canned pineapple is the better choice here because the heat-processing removes the enzyme that can make chicken mushy.
- Barbecue Sauce: Use your favorite store-bought sauce or a homemade version. A smoky or honey-style BBQ sauce pairs especially well with the pineapple.
- Green Bell Pepper and Red Onion: These add color, crunch, and a slightly sweet char that balances the BBQ glaze perfectly. Cut them the same size as the chicken so everything cooks at the same rate.
Variations and Substitutions for BBQ Chicken Kebabs
This recipe is easy to customize, swap ingredients based on what you have or what your family loves.
➡️ Try a Different Protein: Swap chicken breasts for boneless chicken thighs for extra juicy results, or use shrimp and cut the cook time in half.
➡️ Switch up the Veggies: Zucchini, cherry tomatoes, mushrooms, or yellow squash all work beautifully on these chicken pineapple kabobs.
➡️ Use a Different Sauce: Teriyaki sauce makes these taste even more like classic Hawaiian chicken kabobs; a spicy chipotle BBQ sauce adds a smoky kick.
➡️ Add a Little Seasoning: Toss in a pinch of red pepper flakes, smoked paprika or use a hot honey BBQ sauce for a sweet-heat version.
➡️ Go Mango Instead: Swap the pineapple chunks for fresh mango pieces for a slightly different tropical twist (mango doesn’t have the same enzyme issue as fresh pineapple).
Kitchen Tools To Make BBQ Chicken Skewers Easier
You probably have most of this on hand already, but a couple of items make a real difference with this recipe.
- Skewers: Metal skewers are reusable and won’t burn; If using wooden skewers work great too as long as you soak them in water for 30 minutes first.
- Silicone Brush: A silicone brush lets you coat every inch of the kabobs with that BBQ glaze without losing bristles on the grill.
- Grill: Any gas or charcoal grill works here. If you’re in the market for one, this grill is a solid pick.
- Meat Thermometer: This is non-negotiable for hitting that safe 165 degrees F. This meat thermometer gives you an instant read every time.
- Cutting Board: A sturdy board makes prepping the chicken and veggies much easier. This cutting board is one I use constantly.
- Measuring Cups and Spoons — Precision matters for the glaze ratio. These measuring cups and these measuring spoons are great options.
- Knife Set — A sharp chef’s knife makes quick work of the chicken and vegetables. This knife set is worth every penny.
How to Make Grilled Chicken Kebobs
These grilled bbq chicken kabobs come together in just a few simple steps. Here’s the big picture before you get started.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cut: Prep the chicken, bell pepper, and red onion by cutting everything into uniform 1-inch pieces for even cooking. Preheat the grill.
- Assemble: Thread the chicken, pineapple chunks, pepper, and onion onto skewers in an alternating pattern.
- Glaze: Whisk together the barbecue sauce and reserved pineapple juice, then brush half of the glaze over both sides of the loaded skewers.
- Grill: Next, grill the skewers over medium-high heat for 7 minutes per side, until grill marks form and the chicken reaches 165 degrees F.
- Finish: Brush the finished kabobs with the reserved glaze immediately off the grill, then serve hot.
Prep Ahead and Short Cut Tips to Make this Recipe
Getting a head start on these grilled bbq chicken kabobs makes weeknight grilling a total breeze. Here are my favorite ways to prep ahead and save time.
➡️ Cut: Cut the Chicken and Veggies up to 24 hours in advance and store them in separate airtight containers in the refrigerator.
➡️ Glaze: Mix the night before and keep it covered in the fridge so the flavors have extra time to meld.
➡️ Assemble: Thread the Skewers up to 4 hours ahead, cover them tightly with plastic wrap, and refrigerate until grill time.
➡️ Wooden: Soak Wooden Skewers in water for at least 30 minutes before threading to prevent burning on the grill.
➡️ Pre Cooked: Use a Rotisserie Chicken or pre-cut chicken strips from the store to cut your prep time nearly in half.
Alternate Cooking Methods for the Chicken Kabob
No grill? No problem. These grilled bbq chicken kabobs work beautifully with a few other cooking methods.
- Broil in the Oven: Place the skewers on a foil-lined baking sheet and broil on high for 6 to 7 minutes per side, about 6 inches from the heating element.
- Use a Grill Pan: Heat a grill pan over medium-high heat on the stovetop and cook the skewers for 7 minutes per side, just like you would on an outdoor grill.
- Air Fry: Arrange the skewers in a single layer in the air fryer basket and cook at 400°F for 12 to 14 minutes, flipping halfway through. Make sure the chicken reaches 165°F before serving.
How Do I Keep the Grilled BBQ Chicken Kabobs From Drying Out?
Cut the chicken into even pieces, don’t overcook it, and keep the grill at medium‑high heat. Pull the kabobs when the chicken reaches 165°F.
Store the Chicken Recipe, Reheat and Use Leftovers
- Storing: Let the kabobs cool completely, then slide the chicken and veggies off the skewers and store them in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm leftovers in a skillet over medium heat for 3 to 4 minutes, or microwave in 30-second bursts until heated through. Add a splash of water or extra barbecue sauce to keep things from drying out.
- Using Leftovers: Chop the leftover barbecue chicken and veggies and toss them into a rice bowl, stuff them into a wrap, or serve them over a salad. You can also use them as a topping for grilled pineapple for a fun twist, or pair them with sides from this summer grilling recipes roundup for an easy second-night dinner.
Expert Tips for Making Grilled Chicken Kebabs
These are the tricks I use to make the best chicken with homemade bbq sauce.
➡️Pat it dry: Pat the chicken pieces dry with a paper towel before threading so the glaze sticks better and you get a nicer char.
➡️ Keep pieces uniform: Cut everything as close to 1 inch as you can so the chicken and veggies cook at the same rate.
➡️ Reserve the sauce: Always set half the glaze aside before brushing raw chicken so you have a clean sauce for serving.
➡️ Don’t rush the flip: Let the skewers cook undisturbed for the full 7 minutes so the chicken releases naturally from the grates without tearing.
➡️ Check the temp: Use a meat thermometer to confirm the chicken hits 165°F — it’s the only way to know for sure it’s done.
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Grilled BBQ Chicken Kabobs
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Ingredients
- 1 pound Chicken Breast, boneless, skinless, cut into 1-inch pieces
- 15 ounces Pineapple chunks, 1 can drained, juice reserved
- 1 Green bell pepper, cut into 1-inch pieces
- ½ Red onion, cut into 1-inch pieces
- ½ cup Barbecue sauce, divided
- 2 tablespoons Pineapple juice, reserved from canned pineapple
Instructions
- Preheat the grill to medium-high heat (approximately 400 degrees F).
- Cut the green bell pepper and red onion into 1-inch pieces on a cutting board using a chef’s knife.
- Cut the chicken breast into 1-inch pieces on the cutting board using the chef’s knife.
- Thread the chicken, pineapple chunks, green bell pepper, and red onion onto the skewers, alternating the ingredients and repeating the pattern until the skewers are full.
- In a small bowl, whisk together the barbecue sauce and 2 tablespoons of reserved pineapple juice until combined, then set half of the sauce mixture aside for serving.
- Using a silicone brush, brush both sides of the loaded skewers generously with half of the barbecue sauce mixture.
- Place the skewers on the preheated grill and cook for 7 minutes undisturbed, until grill marks form on the underside.
- Flip the skewers using tongs and cook for an additional 7 minutes, until the chicken is cooked through and registers 165 degrees F on a meat thermometer.
- Remove the skewers from the grill and immediately brush with the reserved barbecue sauce mixture using the silicone brush, then serve.
Christina’s Notes
- Dry the chicken: Pat chicken pieces dry before threading so the glaze clings and you get better caramelization on the grill.
- Uniform cuts: Keep all pieces close to 1 inch so everything finishes cooking at the same time.
- Two-bowl rule: Divide the glaze before brushing raw chicken so you always have a clean sauce ready for serving.
- Don’t peek too soon: Leave the skewers undisturbed for the full 7 minutes per side so the chicken releases cleanly from the grates.
- Store it right: Slide leftovers off the skewers before refrigerating and use them within 3 days for the best texture and flavor.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
